A week ago we had our traditional (and I am guessing, many, many others too) St. Patrick Day’s meal of Corned Beef and Cabbage. I used my slow cooker this year to cook the corned beef and couldn’t have been happier with the results.
Later that same week, I took some of the copious leftover corned beef to create a corned beef hash recipe. This recipe was great because it helped us use our leftovers and mixed with very inexpensive ingredients like potatoes and onion, it tasted fabulously different than our original meal.
SPH got so excited about this meal, I am thinking about using the same basic hash base, but perhaps in other variations, maybe even a vegetarian version.
In the meantime, enjoy this meal the whole Sweet Pea family gobbled up.
Corned Beef Hash
2 large potatoes, diced small
1 tablespoon vegetable oil
1 onion, diced
1 clove of garlic, minced
1 bell pepper, diced
1 tablespoon flour
½ cup beer (or broth)
1 tablespoon worchestershire sauce
2 tablespoons prepared horseradish (optional)
2 cups of diced corned beef
Salt and pepper to taste
Place the diced potatoes in boiling water for 4-5 minutes and drain. Set aside.
In a large skillet, heat the oil over medium high heat. Add the onion, garlic and bell pepper and cook for 5-10 minutes, or until the onion begins to brown a bit. Add the flour and stir well. Add the beer (or broth), worchestershire sauce and horseradish (if using) and cook for 2-3 minutes. Add the potato, corned beef and salt and pepper. Stir to combine.
Let the skillet sit for a few minutes to allow browning and then flip the ingredients around in the pan. Repeat until all the liquid has evaporated, about 10 minutes.
My mouth is watering just looking at this…